Place empty into almond crust into a pan slightly larger than crust pan. Fill with water to halfway up the cake pan. Fill with mixture until full and carefully push rack (and cheesecake) into the oven.

Bake for 50-60 minutes keeping a careful eye on the edges if you start to see some browning your cheesecake is ready to be pulled out.

Place cheesecake on a cooling rack for 1-2 hours. Though if you are in a hurry you can speed up the cooling by placing your cheesecake in the refrigerator after 10-15 minutes though you significantly increase the chance of causing an ugly split down the middle of your nice cheesecake.